I absolutely love spaghetti squash. The only problem is that it takes FOREVER to cook in the oven. Who’s with me? Well, I just got my Instant Pot pressure cooker, and now I can make spaghetti squash in about 10 minutes, instead of the typical hour (15 minutes to pre-heat the oven and another 45 to bake). That means I can get dinner out in about 15 minutes. Win!
Have you tried an Instant Pot pressure cooker yet? I made pork carnitas from a frozen pork loin in 40 minutes. Crazy, right? I love it because it takes the guesswork out of pressure cooking with an easy-to-use interface. Plus, you can use it to make so many things. It can be used as a rice cooker, yogurt maker, slow cooker and so much more. So if you haven’t tried it yet, check it out.
Now are you looking for a great way to enjoy your spaghetti squash from the Instant Pot? I’ve got some ideas for you. Basically, spaghetti squash is an easy low-carb, Paleo and gluten-free option to pasta that tastes delicious with butter and parmesan (try this Spaghetti Squash with Browned Butter Sauce recipe) or a dollop of homemade chili or Bolognese sauce.
One of my favorite ways to enjoy it is in this Spaghetti Squash Aglio E Olio (Spicy Pasta) recipe. All you need is garlic, olive oil, crushed red pepper flakes and some Parmesan cheese, and voila! Dinner is ready!
Where to Get Kitchen Pantry Essentials
I get my other baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Organic vanilla extract, for instance, is about $5 at my local health food store and $5.30 on Amazon. But it’s only $3.95 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
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- 1 spaghetti squash
- 1 cup water
- Cut spaghetti squash lengthwise and scoop out the seeds.
- Open the Instant Pot and add 1 cup of water.
- Stack the spaghetti squash on top of each other, cut-side up.
- Close the lid and make sure the vent on the top of the lid is closed.
- Set to manual, high-pressure for 5 minutes.
- When the timer goes off, turn the vent on the top of the lid to release the steam.
- Wait about 5 minutes for the steam and pressure to dissipate.
- Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Photo credit: Bigstockphoto.com / louella283